It's almost time for this year's prickly pears! The flowers are going and gone, and the fruits are getting underway.
I need to think about what to do with the desert's bounty this year. I've done the juice, wine and vodka. I am not good at canning or making jam. Liking the idea of boiling it down to a syrup for flavoring things like cream cheese, yogurt, cocktails, cheesecake.
Also, my prickly pear pad that I planted last year finally gave up the ghost. I should look into this and try again in the fall.